I just found this recipe and it sounds really good. I don't know what blood type you are, so you may have to make some substitutions.
Monkfish with hazelnuts, almonds & garlic
1 (4-5lb) monkfish tail, bone in, skin and membrane removed
1/4 c. blanched almonds
1/4 c. hazelnuts
6 cloves garlic
1/2 c. fresh parsley (divided into 2 - 1/4 cups)
1/4 c. extra virgin olive oil plus 6 Tablespoons
1 c. chopped fresh tomatoes
1/2 c. dry white wine
Cut monkfish into 7 to 8 (1 inch) pieces with bone in and set aside.
In a blender, mix together almonds, hazelnuts, 6 cloves garlic, 1/4 cup parsley and 1/4 cup oil and blend until smooth, about 1 minute. Heat 6 tablespoons oil in a 12 inch saute pan until smoking. Season fish pieces and place in pan. Cook until golden brown on one side and then turn. Add tomatoes, wine and hazelnut mixture and stir together. Bring to a boil and then lower heat. Cook until monkfish is cooked through, about 8 to 10 minutes. Remove from heat, add remaining parsley and serve. Yield: 4 servings as main course.